The Step-by-Step Blueprint
1. The Precision Slice
Preheat your oven to 375°F (190°C). Generously butter a 12-slot muffin tin. Peel your potatoes and slice them into paper-thin rounds.
Pro Tip: If you have a mandoline slicer, now is the time to shine. You want the slices thin enough to be translucent; this allows them to stack tightly and cook through perfectly in the center.
2. The Cream Infusion
In a small pitcher or bowl, whisk together the heavy cream and garlic salt. This ensures the seasoning is evenly distributed so every cup gets the same savory flavor.
3. The Architecture of the Cup
Begin stacking your potato slices into the muffin slots. Fill them about halfway, then add a small pinch of shredded cheese. Continue stacking the potatoes until they are slightly above the rim of the tin (don’t worry, they will shrink as they bake).
4. The Pour
Carefully pour the cream mixture over each potato stack. Give it a moment to seep down between the layers, then top each cup with a generous final layer of cheese.
5. The Golden Bake
Cover the tin loosely with foil and bake for 20 minutes. Remove the foil and bake for another 15–20 minutes until the tops are bubbly and browned. Let them rest in the tin for 5 minutes before removing—this allows the cream to “set” so the cups hold their shape when you lift them out.
Elevate the Experience
While these are a masterpiece with just four ingredients, they are a fantastic blank canvas for your own kitchen experiments:
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The Herbaceous Version: Add a tiny pinch of dried thyme or rosemary between the layers.
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The “Spicy” Cup: Use Pepper Jack cheese instead of Gruyère for a bit of a kick.
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The Brunch Twist: Serve these alongside eggs and bacon for a sophisticated take on hashbrowns.
Perfect Pairings
These cups are rich and savory, making them the perfect companion for proteins that have a bit of a char or acidity. They pair beautifully with grilled steak, roasted chicken, or even a simple green salad with a sharp vinaigrette to cut through the creaminess
